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Filete Mignon

4 medallions of fillet steak

4 slices of bacon

1 tablespoon finely chopped onion

1/2 tray of mushrooms

Pepper

2 tablespoons flour

1 glass of red wine

Oil

Salt

Wrap the slices of bacon around the fillets, and hold together with a toothpick or a pair of chopsticks and put them to fry in a frying pan with hot oil for a few minutes, be sure that both the steak and bacon are golden on both sides.

Saute the finely chopped onion, and add salt and pepper and finally add the red wine. Incorporate this mixture on the steak with bacon and cook for 15-30 minutes.

Toast the flour in a pan. Do not let it burn, the secret is to constantly move it. When you take a golden color add the meat juice just so no lumps form and has a consistent texture.

Wash the mushrooms, cut them over the mixture and cook for 10 minutes over low heat very well.